Hydrolysis of Cooked Egg-White using Microwave by Protease

Hydrolysis of Cooked Egg-White using Microwave by Protease

It is empirically found that the cooked egg-white by microwave becomes rubber- or sponge-like. The coagulated egg-white was hydrolyzed by protease (DIFCO trypsin, activity 1: 250) at pH 7.6 at 35°C. The degree of the hydrolysis of the egg-white cooked by electronic range at 600W for 10 to 30 seconds...

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Veröffentlicht in:Eiyo To Shokuryo 1979/12/10, Vol.32(6), pp.417-419
Hauptverfasser: NAKANO, Mitsuko, YAMAMOTO, Etsuko, NAMBA, Atsuko, HORIKOSHI, Fusae, MIYAGAWA, Kinjiro
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container_end_page 419
container_issue 6
container_start_page 417
container_title Eiyo To Shokuryo
container_volume 32
creator NAKANO, Mitsuko
YAMAMOTO, Etsuko
NAMBA, Atsuko
HORIKOSHI, Fusae
MIYAGAWA, Kinjiro
description It is empirically found that the cooked egg-white by microwave becomes rubber- or sponge-like. The coagulated egg-white was hydrolyzed by protease (DIFCO trypsin, activity 1: 250) at pH 7.6 at 35°C. The degree of the hydrolysis of the egg-white cooked by electronic range at 600W for 10 to 30 seconds was decreased than that of the egg-white cooked by steamer for 2 to 20 minutes. The power of the microwave (180 to 600W) for cooking was no effect on the in vitro digestability of protein with protease.
doi_str_mv 10.4327/jsnfs1949.32.417
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title Hydrolysis of Cooked Egg-White using Microwave by Protease
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